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pumpkin spice filled cupcakes

(4)
Delisha avatar
Blue Ribbon Recipe by
Patricia Kutchins
@Delisha
Lake Zurich, IL

These are light and refreshing. Perfect for a crisp autumn day!

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Blue Ribbon Recipe

These pumpkin spice-filled cupcakes are filled with fall flavor and a delicious way to jazz up a box of spice cake mix. Light, fluffy, and velvety smooth, the pumpkin flavor is not overpowering, and the spices are not overwhelming. It's just right. You'll have filling leftover, and it would make a delicious dip served alongside ginger snaps or graham crackers. Sweetened and toasted pecans are buttery and add a nice crunch. All the flavors will put you in the mood for fall. 

— The Test Kitchen @kitchencrew
(4)
yield 24 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For pumpkin spice filled cupcakes

  • 1 box
    spice cake mix
  • eggs, per cake box directions
  • oil, per cake box directions
  • water, per cake box directions
  • 15 oz
    canned pumpkin
  • 8 oz
    whipped cream cheese
  • 1/2 tsp
    pumpkin pie spice
  • 1/2 c
    powdered sugar
  • 8 oz
    Cool Whip, thawed
  • 2 Tbsp
    butter
  • 1/2 c
    chopped pecans
  • 1/3 c
    granulated sugar

How To Make pumpkin spice filled cupcakes

  • Prepare the cake mix following package directions.
    1
    Preheat oven to 350 degrees F. Mix the spice cake with the ingredients on the box.
  • Line the cupcake tins with liners and fill with cake batter.
    2
    Line 18-24 cupcake cups with paper and fill each one with batter.
  • Bake the cupcakes.
    3
    Bake at 350 degrees for about 25 minutes. Then cool.
  • Combine pumpkin filling and cream cheese.
    4
    While cupcakes are baking, make the filling. Mix the softened cream cheese with the pumpkin.
  • Add the powdered sugar.
    5
    Add the powdered sugar.
  • Stir in pumpkin pie spice.
    6
    And then the pumpkin pie spice.
  • Stir in the Cool Whip.
    7
    Lastly, add the Cool Whip and beat until totally mixed. The Cool Whip should be thawed before using. Set this filling aside.
  • Melt butter in a skillet.
    8
    Melt 2 Tbsp butter in a small fry pan.
  • Add chopped pecans and granulated sugar.
    9
    Add the chopped pecans and sugar.
  • Stir until coated.
    10
    Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often.
  • Cool the toasted pecans.
    11
    When the pecans begin to caramelize, turn off the heat and let cool.
  • Cut a hole out of the center of the cooled cupcakes.
    12
    When cupcakes are baked and cooled, pluck out the center of each cupcake.
  • Pipe filling into the cupcakes.
    13
    Pipe the cream filling into the center hole and around the top.
  • Top with the pecans.
    14
    Top with crushed sweetened pecans.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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